I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

Clean and shell shrimp, reserve the shells for the broth. In a mortar and
pestle, combine the diced lemon grass, red chile peppers and the coriander
stalks and crush so that the ingredients are pulverized but not mush.

Add palm sugar to taste and juice of 1 lime and continue crushing until well
mixed. Remove stems from the mushrooms and thickly slice.

Bring pot to a high temperature and sear
the shrimp shells, stirring, until cooked. Lower temperature, add chicken
stock and simmer for a few minutes, then strain shells and discard. Bring
the stock to a high simmer, add shrimp, followed by the mushrooms and the
seasoning mixture. Add fish sauce to taste.

Lower flame and check the shrimp after a few minutes. The shrimp should be
done but plump and giving to the teeth. Do not overcook them. The colors
of the shrimp and the seasoning should be bright.

Adjust the acidity with the remaining lime, to taste. Add chopped coriander
leaves to garnish.

Source: Baltimore Sunpapers

--